Categories: Appetizers, Italian 
      Yield: 6 servings 
  
      2 lb Eggplant; peeled * 
           -- and cut into 1-inch cubes 
    1/4 c  Extra virgin olive oil 
           - more, if necessary 
      2    Garlic cloves; mashed 
      1 md Yellow or red onion; peeled, 
           -- cut in half, and sliced 
      2 c  Sliced celery 
      2 c  Chopped ripe paste tomatoes 
           -- such as Roma 
      3    Bay leaves (or more) 
           -- (break dried leaves in 
           -- 2 or 3 pieces; finely 
           -- chop fresh leaves after 
           -- removing petiole & midrib 
      2 tb Red wine vinegar, or more 
           -- to taste 
      2 tb Small capers 
           -OR- chopped large capers 
    1/2 c  Pitted kalamata olives 
           -OR other brine-cured olives 
           -- coarsely chopped 
           Salt 
           Freshly ground black pepper 
 
----------------------------------GARNISH---------------------------------- 
    1/4 c  Fresh basil leaves 
           -- sliced thinly at the 
           -- last minute 
      3 tb Toasted pine nuts 
           -OR- chopped walnuts 
           Chopped fresh parsley 
  
  Place the eggplant cubes in a colander and sprinkle them generously 
  with salt.  Let stand at least 1/2 hour; rinse well under cold water, 
  drain, and pat dry with paper towels. 
  Heat 1/4 cup oil in a large heavy skillet over medium-high heat. 
  Gradually add the eggplant, stirring constantly.  Add more oil as 
  needed to keep the eggplant from sticking. 
  As soon as all the eggplant is in the pan, gradually add the garlic, 
  onion and celery.  Cook until hot through but not browned, keeping 
  the heat as high as possible.  Stir in the tomatoes, bay leaves, 
  vinegar, capers, and olives.  Mix well and lower the heat to simmer. 
  Cook for about 15 to 20 minutes, or until the eggplant is tender and 
  the flavor is well developed. 
  Season the caponata with salt, pepper, and additional vinegar as 
  needed. Add basil leaves, nuts, and parsley.  Serve hot, at room 
  temperature, or chilled. 
  Variation: Add chopped anchovies, chunks of fish or shellfish, ham, 
  Italian sausage, or other cooked meat to the vegetables in the last 
  few minutes of cooking time.